Creamy Pumpkin, Chestnut & Bacon Pasta

Perfect for an Autumn night, this dish is quick and light, but refreshing and filling – and not too bad on the calorie front. Chestnut is something that doesn’t seem to be used a great deal, seen as a gourmet ingredient, but I really enjoy the taste of it and quite often pick up the vaccum-packed boxes. It makes a scumptious Turkey, Leek and Chestnut Pie (a post-Christmas Jamie Oliver recipe I think) and can be really interesting in fruit cakes in lieu of walnuts, and strudel. Not that I’ve ever been brave enough to make Strudel!

My recipe is based on an old family recipe and made its public debut with my July Foodie Penpal Alice who writes at Alice Can’t Cook.

Nb: you’ll have noticed the photo has no Pumpkin in it, as I didn’t have any on hand so I substituted peas. Any vege you have in the cupboard can be used, I quite like it with courgette.

Kia ora, welcome, welcome!

This my travel blog featuring as many Adventures as a London (based) Kiwi that I can fit in with a side of uniqueness. I’ve always wanted to live life to the full, explore as many corners of the globe as possible, nibble as many different delectations, experience history and seek out the special things in life. Consider yourself warned about me...